Chicken and Dropped Buttermilk Dumplings

Take the classic chicken and dumplings recipe to the next level when you simmer chicken bones to make a quick broth with extra rich flavor.



Prep time

10 minutes

Cook time

1.5 hours



Cook it with our

Enameled Dutch Oven



  • 2 cups all purpose flour
  • ¾ teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1 cup buttermilk (at room temperature)
  • 3 tablespoons unsalted butter, melted and cooled
  • ¼ cup finely chopped parsley


  • 4 large pieces cooked, bone-in/skin-on chicken, preferably whole legs
  • 1 tablespoon vegetable oil
  • 3 large carrots, cut into large pieces
  • 1 yellow onion, finely chopped
  • 1 large bay leaf
  • Salt and pepper to taste
  • 14 cups water
  • Mild greens, such as spinach or swiss chard (optional)


  1. Preheat a 6 Quart Enamel Cast Iron Dutch Oven over medium with 1 tablespoon oil.
  2. Remove meat and skin from chicken bones. Set aside.
  3. Add onions and carrots. Sauté with a pinch of kosher salt for five minutes.
  4. Add water, chicken bones, bay leaf and a little pepper.
  5. Bring to a simmer, then place the lid on the pot. Simmer for about an hour.
  6. Meanwhile, make the dough: mix flour, salt, baking powder, and parsley. Add buttermilk and butter and stir until combined. Let the dough rest at least 15 minutes.
  1. Remove bones from cooking liquid and discard.
  2. With the liquid still at a simmer, drop in rounded tablespoon sized balls of dough (you should get between 20 and 24 dumplings total). Cover tightly and cook for 20 minutes. No peeking!
  3. Stir in reserved chicken meat (and greens if using), and add salt or pepper to taste. Serve immediately.

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